Coconut Milk Jelly Recipe (Mont let saung)

Coconut milk: Adds a rich, creamy flavor and smooth texture to the jelly.

Water: Helps dissolve the agar-agar powder and balances the consistency.

Sugar: Sweetens the jelly, making it a delightful dessert.

Agar-agar powder: A plant-based gelatinous substance that helps the jelly set.

Salt: Enhances the overall flavor by balancing the sweetness.

When working with agar-agar powder, it's crucial to ensure it fully dissolves in the water before adding other ingredients. This will prevent any grainy texture in your coconut milk jelly. Stir constantly while bringing the mixture to a boil to achieve a smooth consistency.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and mild flavor, though it lacks the distinct coconut taste.

• coconut milk - Substitute with soy milk: Soy milk is another creamy alternative that can mimic the texture of coconut milk, but it will have a different flavor profile.

• water - Substitute with coconut water: Coconut water can enhance the coconut flavor in the jelly, making it more authentic.

• sugar - Substitute with honey: Honey can be used as a natural sweetener, though it will add a different flavor note to the jelly.

• sugar - Substitute with maple syrup: Maple syrup is another natural sweetener that can be used, but it will impart a distinct maple flavor.

• agar-agar powder - Substitute with gelatin: Gelatin can be used as a gelling agent, but it is not vegan and may result in a slightly different texture.

• agar-agar powder - Substitute with pectin: Pectin can also act as a gelling agent, though it may require different preparation methods and can affect the texture.

• salt - Substitute with sea salt: Sea salt can be used in place of regular salt, providing a similar flavor with potentially more minerals.

• Allow the coconut milk jelly to cool completely at room temperature before storing.
• Transfer the set jelly into an airtight container to maintain its freshness and prevent it from absorbing any unwanted odors from the fridge.
• Place a piece of plastic wrap directly on the surface of the jelly before sealing the container. This helps to prevent a skin from forming on top.
• Store the container in the refrigerator. The jelly will keep well for up to 3-4 days, retaining its delightful texture and flavor.
• If you wish to freeze the jelly, cut it into individual serving sizes before placing them in a single layer on a baking sheet lined with parchment paper.
• Freeze the pieces until they are solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
• Label the container with the date and contents. The coconut milk jelly can be frozen for up to 1 month.
• To thaw, transfer the desired amount of jelly to the refrigerator and allow it to defrost slowly overnight. Avoid using the microwave, as it can alter the texture.
• Once thawed, consume the jelly within 1-2 days for the best taste and texture.

• Microwave Method: Place the coconut milk jelly in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap to prevent drying out. Heat on medium power for 20-30 seconds. Check the texture and heat for an additional 10 seconds if needed. Be cautious not to overheat, as the jelly can become too soft.

• Steaming Method: Fill a pot with a small amount of water and bring it to a gentle simmer. Place the coconut milk jelly in a heatproof dish and set it on a steaming rack or basket. Cover the pot and steam for about 5 minutes, or until the jelly is warmed through. This method helps maintain the jelly's texture and moisture.

• Water Bath Method: Fill a larger bowl with hot water. Place the coconut milk jelly in a smaller bowl and set it inside the larger bowl, ensuring the water level is below the rim of the smaller bowl. Let it sit for a few minutes, stirring occasionally, until the jelly is warmed to your liking. This gentle method ensures even heating without altering the texture.

• Room Temperature Method: If you prefer not to use heat, simply take the coconut milk jelly out of the refrigerator and let it sit at room temperature for about 15-20 minutes. This will take the chill off and bring it to a more palatable temperature without affecting its consistency.

• Saucepan: Used to combine water and agar-agar powder, and to cook the mixture with coconut milk.

• Stirring spoon: Essential for stirring the mixture constantly to ensure the agar-agar powder dissolves properly.

• Measuring cups: Needed to measure out the coconut milk and water accurately.

• Measuring spoons: Used to measure the sugar, salt, and agar-agar powder precisely.

• Molds or serving cups: Used to pour the mixture into and allow it to set.

• Refrigerator: Necessary for chilling the jelly until it sets.

• Stove: Required to heat the mixture and bring it to a boil.

• Ladle: Useful for pouring the hot mixture into molds or serving cups without spilling.

Prepare ingredients in advance: Measure out coconut milk, water, sugar, and agar-agar powder before starting to cook.

Use a whisk: A whisk can help you mix the agar-agar powder and water more efficiently, reducing lumps.

Simultaneous tasks: While the agar-agar mixture is boiling, prepare your molds or serving cups to save time.

Quick cooling: Place the molds in a shallow tray filled with ice water to speed up the cooling process before refrigerating.